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242 thoughts on “exBEERiments”
I’m not aware if it’s been done anywhere, but I’d like to see an exBEERiment on hop aroma/flavor vs time of additions (the goal being to brew the tastiest IPA).
Here’s my suggestion :
– Simple recipe (SMaSH?)
– Batch #1 : Hop additions at 15 and 5 minutes (I don’t really care for bitterness)
– Batch #2 : Hop additions at 15, 5 minutes and 0 minutes
– Keg half of each batch without dry hopping (named #1.0 and #2.0)
– Dry hop the other two half-batches (named #1.1 and #2.1)
This would probably require multiple tasting sessions (usefulness being aroma/flavor contribution) :
– #1.0 vs #2.0, concluding on the usefulness of 0-minute additions and it’s bitterness contribution
– #1.0 vs #1.1, concluding on the usefulness of dry-hopping
– #2.0 vs #2.1, concluding on the usefulness of dry-hopping a beer that has 0-minute hop additions
– #1.1 vs #2.1, concluding on the usefulness of using 0-minute additions in a beer that will be dry-hopped
Again, this is not complete, considering there still remains to determine usefullness of late additions.
Thanks for suggestion. Cheers!
Great ideas, well organized too, I’ll definitely put some thought into it. Thank you!
Hey – just wanted to say that I really enjoy reading your exBEERiments and I’m looking forward to see what you have in store for the future.
Thanks a lot! All sorts of fun stuff coming up with even more in the chamber. Cheers!
Also, an idea for a future experiment.
It’s widely accepted that fermentation temperature plays a very important role in the taste and quality of beer. However, I’m curious to see how much of a difference it makes. Will a controlled fermentation at 66-68F taste significantly different than one at ambient temperature (obviously yeast will play a large role)?
I’d like to see a comparison between a temperature controlled fermentation and a fermentation at ambient room temp (72ish) using multiple different yeast strains. I wonder if tasters could correctly differentiate the two beers a statistically significant portion of the time?
That’s definitely on the ever-growing exBEERiment list. I’ve actually done this one in the past, accidentally of course, where I made a recipe I know very well and simply forgot to turn the regulator on– it fermented at ~74° rather than my typical 66°. It was terrible. Due to this experience, I’ll likely split a 6 gal batch between 2 smaller fermentors so I don’t feel bad tossing the “hot” beer… unless, of course, the tasters can tell no difference. Cheers!
Yet another idea for an exBEERiment: Ben asked for an exBEERiment on fermentation temperature but the role of temperature in fermentation is already pretty well accepted and most of us have already experienced the negative effects of an overly warm fermentation (or maybe the positive effects in the case of Belgian yeast). But something less clear cut is the effect of pitching temperature. Many sources recommend pitching at or near the planned fermentation temperature. But if you pitch warmer than planned fermentation temperature you will reduce the lag time. I’d love to know if any off flavours are developed by this approach or if the reduced lag time is actually beneficial to the outcome. I was chatting with a fellow home brewer who was also a commercial brewer last night and he was telling me that he always pitches even a lager at 25C and then lets temperature drop overnight to 10C (in the case of a lager). This gives him a shortened lag time and reduced risk of any infections and his beers are nice and clean.
You’re on to something, here… stay tuned 😉
It may seem a little extreme, but I’d be interested to see a lid vs. no lid brewing exbeeriment? A small batch of course 🙂
Also, have you considered publishing a list of planned/future exbeeriments so that people will not suggest exbeeriments that you are already thinking on doing?
Great blog! Thanks for your time you devote to the exbeeriments so we don’t have to!
Open vs. closed fermentation, interesting idea, one that wasn’t yet on the list (it is now). Hmm. I have a list, I could definitely post the ideas, but I’m constantly adding new stuff and I’m certain I’d forget to update the list. I sort of like hearing from people individually, even if their idea is already on the list, it allows me to gauge the demand of a certain xBmt. Cheers!
How about a “fresh” yeast vs reharvested exbeeriment?
Would need a bit of planning, but the idea would be that one batch is fermented using a fresh packet/vial of a particular strain of yeast, and the second batch is fermented with the same strain of yeast, but one that has been brewed and reharvested a number of times.
I’m not sure what an optimal number of times would be, but I would be interested to see how much difference there is between the two.
Dude! https://brulosophy.com/2014/07/07/fresh-vs-harvested-yeast-exbeeriment-results/
🙂
What? Lies! I swear I didn’t see that before… *sigh*
:S
Mind you, I was thinking more like 10 generations, rather than 4.
How about one on distilled water vs ‘optimal’ water w/ salt additions etc?
Oh, it’s in the works, believe me 🙂
Something about the Cl/SO4 ratio would be great, like the same hoppy recipe brewed with RO water where the only difference is the amount of added CaCl2 and CaSO4.
Also something about different mash PH’s would be cool. Sadly these kind of water experiments actually need two different brews instead of splitting one larger batch.
Sadly? Nah, I’m happy to make 2 of the same beer if it means we learn something new. Cheers!
I’m thinking light lager, IPA, and Stout over time, all styles that are known for their water profiles.
Sounds cool! I just got an another idea, is it true that we can’t taste above 100IBUs? Something like a 100IBU vs. 1000IBU beer would be interesting, the only difference would be the amount of added hops at the beginning of the boil.
It is on the list!
the ibu thing is a good idea, but it’s hard to even say that you can’t taste over 100 IBUs, since bitterness is mainly controlled by perception. a 1.100 OG beer with 100 IBUs will likely have a completely different perceived bitterness compared to a 1.050 OG beer with 100 IBUs. and then you also have to add onto that the FG. if your 1.100 beer ends at 1.020, that’s a lot of residual sweetness left over to balance out the extreme IBU. Nonetheless it would be interesting to test. I’m sure it could be just as effective to test 100 IBUs vs. 300-400 IBUs, so as to not waste a ton of hops of course.
I hear what you’re saying and I’m sure the purpose of the IBU xBmt would be to make any conclusions about a particular threshold, but rather test if the general population can perceive the difference between, say, 100 predicted IBU and 300 predicted IBU. The wort will come from the same mash and be somewhere around the 1.070 OG area.
Love your site and your work, man! Something I have always wondered about is how much (if any) impact to hop utilization, taste and aroma comes from the choice to use a hop steeping bag vs. just adding the hops directly to the boil. I see most people saying that it doesn’t make a noticeable difference. Others say it does. It is certainly cleaner and easier to use a bag, and I usually do. But I sometimes wonder in the back of my mind am I reducing the effectiveness of my hops. I would sleep better if this question could scientifically be put to rest 🙂
Jake
Ha, I think it’s cleaner and easier to NOT use a bag! I used to and haven’t noticed a difference since I stopped. But worry not, it is on the list.
what about doing a test on cold crashing before vs after you dry hop to test perceived hop aroma? I have started dry hopping after I cold crash as I believe more oils stay in suspension, but I also want to drop as much yeast out as possible. It’s a bit of a pain, but I feel dry hopping after you cold crash gives the beer superior hop qualities
It is on the list! Cheers.
I think I mentioned this in the comments to an exBEERiment somewhere – but I’d like to know the impact of milling grains but not using them right away. I brew on the weekend and it’s a pain to go to the LHBS Friday night, sometimes I want to start insanely early like 5am (like this one maniac on the Internet). Can I buy grains, have them milled, and then brew when it is convenient – several weekends later, a month later? I would leave the milled grains in their plastic bag in a shopping bag in the back-hall in the interim at room temperature, yeast (if purchased) in the fridge, hops in the freezer.
This is definitely on the list, a few people have asked about it since your original comment.
Any desire to take a look at whether or not mash hopping has any effect on the final flavor of a beer?
Indeed, it is on the list!
I’d love to see an exbeeriment that tests the popular home-brewer saying “don’t fear the foam,” in reference to the sometimes large amount of foam created in the sanitation process while using STARSAN. One batch would use lots of STARSAN for all sanction processes through the brewing process, while another run uses either lower STARSAN amounts, or uses iodaphor, or another sanitation method.
Thanks a bunch for these articles, I always enjoy them!
I was just thinking of this myself. It’s on the list!
The Wheat Beer I did last weekend had a protein rest “Heat 2.75 gal water @ 136.0F to obtain a mash temperature of 125.0F. Mash for 20 min for Protein Rest. Add an additional 1 gal water @ 212.0F (boiling) to mash to obtain a mash temp of 150.0F”. Does the protein rest step add anything to the final results?
I’ve never done or tested a protein rest… but I plan to 🙂
Literature and my anecdotal experience dictates that for most beer and for malts protein rests are juajjust not required. Consider what the rest is doing – taking advantage of the potential work done to the malt via protease and peptidase. You can look those up as they pertain to mashing, perhaps in How To Brew, if you aren’t familiar.
Short simple version – the work in concert to have several effects:
1. BreakBreak down the protein complex that “encase” starches,
2. Free up amino acids (among others)
3. Simplify some of the complex proteins to reduce haze forming compounds.
With modern malts this often isn’t required. To wit, it may even be detrimental as to make the wort too fermentable, too thin, and result in a beer with poor foam stability – proteins aids body perception and are one of the two primary components of foam.
So, unless you desire those potential outcomes – not required.
I’d certainly volunteer as a contributor to brew two beers and test the literature as to its magnitude of affect on our scales.
A home brewing buddy of mine pointed me in the direction of this blog and the amount of information I’ve been able to absorb in just a couple days of reading through a fraction of the xBmt’s has been so helpful.
I noticed many comments about how much of a pain it is to rack from a bucket and that spigots are preferred for ease of use. I would just like to share my hack for racking from a bucket that is similar in principle to the sterile carboy siphon that you frequently mention. I just drilled a second hole in the bucket lid on the opposite side from the airlock hole, fitted with an identical size grommet and then plugged with a small rubber stopper when fermenting. When it’s time to rack, I put a short piece of 3/8″ O.D. vinyl tubing mated to a longer piece of 1/4″ O.D. vinyl tubing in the second hole (basically just adapting 3/8″ down to 1/4″). I then attach a small bike pump to the end of the 1/4″ tubing. Once the racking cane is in place, through the other hole, and the lid is firmly in place, I begin pumping and a siphon is created in no time.
I’ve never tried just blowing in the tube because I’ve always had the bike pump handy. I imagine an air filter could also be placed inline.
I hope this information can be useful to someone.
Thanks for sharing your hack. Cheers!
I’ve seen a scientific post somewhere about adding bittering hops later in the boil for more smoothness. (it was about the hotbreak, polyphenols interacting with alpha acids and stuff)
It could be interesting to brew a beer with the same IBUs but one with a single bittering charge at 60 and one with a single bittering charge at 30.
It’s on the list!
Cool!
Here is something more interesting:
Sometimes I post on HBT under the name “The_Glue” and after a post by the owner of the “Life Fermented” blog I tried Lallzyme Beta in a big whirlpool, dryhopped beer.
I added the enzyme at bottling to half of the batch. Long story short the batch with the enzyme had a much stronger and a bit fruityer hop aroma.
That enzyme was originally made for wineries to free up bound glicosaide or something like that in aromatic white wines but it seems like it works with aromatic hops too.
I think checking it out could have be one of the most interesting exbeeriments but it seems like no one have tried this thing in beer yet or my search skills are bad.
I can email you about the dosage and how I used it and stuff.
Please do!
An idea for another exBeeriment.
We all hear that blowoff contains a lot of the good hop aromas and bits that we are usually attempting to keep in the beer itself. Also its supposedly supposed to ruin head retention if your blowing off all the proteins into your blowoff bucket
I’d be curious to see the same beer fermented in two different containers.
A big 8 gallon bucket that has tons of headspace and has no blow off issues, and then ferment a 5.5 gallon batch in a 6 gallon carboy as many people do with a big blowoff tube.
Oh, very interesting idea. Added to the list!
Great site! I just spent this evening reading about all the debunked wives tales. How about another experiment to see if a vorlauf makes any difference? We all do it, but takes time. Also -any recommendations ir a quick post on a statistics, and valid number of responses, etc? Keep up the great work!
It’s on the list!
Great site, thanks for posting these experiments!
I’d like to see a test of pasturization, especially high temperature short time “flash” pasturization, with a counterflow heater and chiller. Many homebrewers believe pasturization harms flavor, but I haven’t seen any blind tests. It would also be interesting to repeat the tests after various storage times, to see what difference it makes to stability.
Interesting idea, I’ll add it to the list!
oxidation exbeeriment?
Split batch. Introduce a little oxygen to the beer before packaging. Having a tasting right away, and then another tasting a month later. Can people tell the different between the same beer oxidized and not? Did time affect the beer?
I’m curious because of my anecdotal experience: https://onepotbrewing.wordpress.com/2015/08/06/the-myth-of-oxidizing-and-the-paranoia-of-homebrewers/
Not a bad concept.
It’s on the list!
pH experiment? the same beer made at different pH levels. I’m ignorant about this so I cannot explain it, I’m sure you can. I’m guessing most homebrewers don’t think about it (myself included).
One has been done, and we’ve more in the chute!
Thought about a test of dry hop duration? Seems like it would be quite relevant to minimizing turnaround time.
split a small batch and give one a single day of exposure to the pellet hops, and the other half a full week.
That one is definitely on the list!
Not sure if this is on your radar of things that you’d be interested to try, as it’s more of a Yes/No experiment.
There’s often talk about how adding spirits to a beer (bourbon+oak etc) will kill off or shock the yeast, and can risk stalling / not carbing up properly, and I was wondering how true this actually is in general.
The spark that initiated this thought was cracking open a 2 year old coffee/choc milk porter than I had fortified with brandy from 6% to about 16% ABV on a whim (single bottle just to see what it would be like).
The most suprising aspect of it was that it had quite a reasonable amount of carbonation. I assume that the yeast must have been quite healthy and active when I bottled it, and chewed through some of the sugar before being taken over by the extra alcohol? Makes me wonder whether people talking about the risk of killing off the yeast when adding burboun+oak are just paranoid or repeating “common knowledge” that hasn’t been tested?
Very interesting idea, thanks. Yes/no is super easy to turn into a triangle test!
I have read over and over online that the shape of the fermenter has an impact on beer flavor/ester profiles. I have a hard time believing this claim on a homebrew scale. Really, this really has an impact? Can you add this as an Xbmt?
We have more fermentor xBmts planned, especially since the first one was significant (n-10, which is lower than we get now).
Just had another idea (not sure if it has been mentioned before):
What about an experiment testing fresh yeast starter vs ‘almost expired’ yeast w/ starter?
I know it’s along the lines of sloppy slurry vs fresh, but it would be interesting to see if there is a large difference between fresh and *very* old yeast.
I have been a fan of your site for quite a while. Something that intrigues me is the effect of age on beer, both lager and ale. I think that ALL of my beers, ale and lager, get better in the keg with age. (I care more about balance than hop aroma.) But how can I be sure when I don’t have a “fresh” sample to compare with? That’s where you guys come in! How about doing and xBeerment on “aged” vs “fresh” beer brewed with exactly the same process? I think I’m a pretty good brewer, but no matter how perfect my process, there seems to be nothing better than some age on the brew. So please test this and confirm my taste buds!
Good idea! What are you thinking, something like 1 month?
Here’s a possibly overly-complicated one – what about brewing one 5.5G batch with a 152 degree mash temp, and then making one where half the recipe is mashed at 148 & the other half is mashed at 156, then mix the two before fermentation? I equate this (in my messed-up mind) as mixing 1/2 a pound of C20 & 1/2 a pound of C60 – it won’t be like using a pound of C40. I am just wondering how big of a difference this mash schedule would make over a single-temp mash.
Yeah, that would require 3 separate brews, which does complicate things… but it would be interesting. I actually think your analogy would be even more interesting to test out, as I’m not convinced people would be able to reliably distinguish between a beer made with, say, 12 oz of C40 and one made with 6 oz each of C60 and C20. Who knows, maybe I’m wrong!
Awesome job. The mythbusters of the brewing world.
Could you add one to your ever growing list?
Hop spider vs free range hops. I would like to know if using a spider or bagged hops or just tossing them in changes anything.
You bet!
I would love to do hop spider or sack vs free range. I abandoned the use of sack when. I stopped using a plate chiller but also for utilizArion questions…..oh, and because I hated cleaning them.
Is sack vs none ok in your opinion? I don’t have a spider but could borrow one.
I started wondering about boil size compared with hop weight. I know that the gravity of wort during the boil affects the hop utilization, but what if you would boil the hops with 1/3 or 1/4 of wort? Then boil the rest of wort without hops and but it all together for fermentation. Of course there is a limit how much alpha acids can isomerize into the wort, but is it in anyway significant.
How about the impact of crushing steeping grains for extract brewers? I usually cold steep everything (24 hours in the fridge) without crushing, based on a hunch that after that much time in water, the grains are so ridiculously soft and waterlogged that anything soluble that could have diffused out of the husk will have.
I did a no crush vs pulverised blender crush experiment myself once and also included a ‘no crush’ with water that started out at 70C and was then put in the fridge with the other two. I used a medium crystal malt. However I ended the experiment after the steep, rather than brewing three batches. I filtered the tea through a paper towel before ‘testing’
My very unscientific evaluation of the results were the two no-crush steeps were indistinguishable (to me at least) in flavour and gravity, and the pulverised crush had the same gravity reading, was marginally more cloudy, and had a subtly more ‘husky’ taste than the other two (which is almost certainly a word I chose based on confirmation bias). I decided (based on that ‘result’) to not bother with crushing in the future.
I’d love to see this experiment retested through to a finished beer and with some proper blind testing!
Last weekend when I was brewing I was briefly tempted to skip re-cleaning everything before I started – just pull it all out of the basement and let it roll (and skip star-saning everything again). I always put everything away clean and dry. How much bad stuff is lurking on my gear between brews?
I always clean everything after a brew session, but I never re-clean before brewing. I do rinse then sanitize my carboys before filling them with wort.
Two things I’m most interested in: (1) step mash vs single infusion. Pick your favorite Gordon Strong recipe that doesn’t include decoction. I recently bought his book, and man I’d be interested in knowing if the steps can be simplified (truthfully, I’ll simplify it anyway, but it would be good to know the actual effect).
(2) Lagering (sans gelatin) vs cold-crash+gelatin (sans aging). This would be complicated by having to brew maybe 2 months apart, but you already do some experiments with separate mash and boil, so as long as you keep the identical ingredients, what’s the difference? Or maybe brew at the same time and then “age” the gelatin-fined one in a keg at room temp so it is not “lagered”? The more I read the more I think lager is german for “shit settles out over time” and not “my yeast is consuming unwanted fermentation products at 2 degrees celcius”. Does hastening the settling have the same effect as a long cold rest?
Great site. My favorite experiments are the ones to do with yeast, either lager temps (since my temp control consists of my basement at a constant 19 degrees celcius), or pitch rates (still can’t believe that the ale vs lager rate in a kolsch was actually significant). Keep it up as long as you’re enjoying it.
Has anyone actually tested the differences between a vigorous boil and a soft boil?
Not yet, but it is on the list!
“It’s on the list”…. man that is one heck of a to-do list. Have you ever heard of fermentor shape affecting yeast performance? I read somewhere that conicals allow wort to finish up quicker. Who doesn’t like a fast ferment? Great site. Thanks for all your hard work.
How about a XBMT using olive oil aeration vs regular 5ppm-10ppm aerations?
Good idea for a XBMT!
Hi considering most of your methods are about saving time and reducing turnaround times it would be interesting too see how far you can push it and still have a good drinkable beer. What is the fastest grain to glass time you have reached still with a good quality end result? Is it possible to go further by possibly keeping to the low initial fermenting temp but then bumping up the temp even further during the clean up phase?
P.S. Great work so far. Love this website and the knowledge gained so far
Haven’t done stacked variable xBmts yet, but I have done Short & Shoddy Pt. 1 and Short & Shoddy Pt. 2 you might find interesting.
Hi,
In some Xbmt that you performed, did you compare the influence between the clarity of beer using gelatin and the effect of dry hopping? In other words, the clarified beer could remove aroma (and flavor) of beer that we did dry hop?
There could be an Xbmt with the difference between using gelatin before and after the dry hopping, despite the effect of haziness in beer.
Did you understand me? Sorry for my bad english! 🙂
Hows about Wet Grain Milling? http://www.homebrewsupply.com/learn/wet-milling-conditioning-grain.html
Batch sparge: full drain vs leaving inch of water on top of grain to if grain oxidation is detectable.
*to test if grain oxidation is detectable.
Overnight mashing. I am mashing a saison tonight ( Friday night ) to save hours in the morning ( more time for Saturday chores 🙂 ) . Googling tells me it should be OK ( in a cooler ) – but I wonder how different it will be. I would have done 1 hour at 150. I think I will start at 154 for 8 hours.
How about testing the effect of cold crash temp on the perceived hop aroma in an IPA? Cold crash one at 45 degrees and one at 32 degrees. Would the 45 degree one have more hop aroma than the 32 degree one since more hop oils would possibly be in suspension?
Hello, im completely in love with your brulosophy since i discovered your site a few weeks ago!
What do you think about to compare the 6 row and 2 row malts for lagers?
Thank you
Thanks! A 6-row vs. 2-row xBmt is definitely on the list 🙂
Are you guys on Vacation?
Not yet… why you ask?
You usually post every week and so, but the last exbeeriment I have here on the list is from 09/19/16…16 days ago.
Ahh, we still published the articles, i just forgot to update that list. I’ll take care of it this evening!
Where can I find the articles outside this list, Marshall?
A few ways:
1. Scroll down the homepage, every other article will be an xBmt; the first one will be this week’s and two articles down will be last week’s 🙂
2. Click the “exBEERiment” category link.
3. Type “exBEERiment” in the search field.
I’ve been wondering how much of an impact cold steeping darker grains would compare to having it in the mash. Of course there would the do add the cold steep liquid, in the mash, late mash, boil, late boil or straight in to the fermenting vessel (I see that one as something that could introduce “bugs”).
It’s on the list!
How about a gelatin experiment between pitching it into cold beer and room temperature beer? I’ve read lots of anecdotal evidence suggesting it won’t work when pitched at room temp but is that really true? If not it would knock half a day off the process. Guessing this might already be on your list though.
Love the site. I didn’t see this on the list but I would like to see if there was a perceivable difference in beer hopped with different bittering hops. Maybe an IPA with, Cascade, and one with Hallertau? for 60 minutes. Late addition/dry hopped hops would be the same. Alternatively you could brew a wee heavy with something like El Dorado as the bittering hop and one with EKG or Fuggles.
Thanks for the kind words! We’ve done a couple xBmts on different bittering hops:
https://brulosophy.com/2016/03/07/bittering-hops-high-vs-low-cohumulone-exbeeriment-results/
and
https://brulosophy.com/2016/07/18/bittering-hops-pt-2-high-vs-low-alpha-acid-exbeeriment-results/
Ah, yes, the second link was more in line with what I was looking for, although this in the discussion section is more what I had in mind, “…a comparison of hops known to be more characteristically disparate may have produced different results”. It looks like that is “on the list” so I will patiently wait for that one. Thanks Marshall.
I refer to your site often when considering using a new ingredient or method for my brew day. I don’t think I’ve seen you do an experiment on IBU. I’ve heard/read that our palates cannot detect IBU higher than ~80. Is that true? Can we detect the differences between 20, 40, 60, 80, 100, and/or higher IBU? I’m not sure how to do this with bitterness palate fatigue, but maybe you guys have thought of it already. Cheers.
Hello Marshall!
What do you think about to campare the differences between no chill metod vs quick chill on hop aroma in beers?
TIA and gratz for such interesting site :]
It’s on the list!
As a high school science teacher, a past Interbrew (now AB InBev) chemical analitical technician, homebrewer and tinkerer, I really enjoy your team’s articles. Just the right amount of science, mixed with beer and a tolerable amount of product placement.
I’m curious about salt additions. I don’t drink enough beer on my own to do the experiments myself but am wondering if the salts I’m adding (within parameters of salt addition software) are actually helping my brews. Sometimes I wonder if they’re hindering. I know it would take more than one xBmt to answer all the big questions, but was wondering if a CaCl2 or gypsum addition vs no addition was in the pipeline?
Keep on sciencing
Perhaps I should have searched the xBmts beyond ‘salt’. I just found a few xBmts with some ‘water’ investigations. Still, I’m curious about a single salt and its own possible enhancements when used as per recommendations. I know the cue is long, so sorry if you feel this one’s already been covered.
Can you guys do an exbeeriment between the use of a hop spider versus tossing hops directly into the boil? There seems to be a consensus that it definitely has impact but not much data around the impact on actual IBU’s extracted, nor a blind 3 way taste test.
We have plans to do a stainless spider too:
https://brulosophy.com/2016/03/21/kettle-hops-loose-vs-bagged-exbeeriment-results/
Awesome! Even more variables as the screen sizes available range from 300mm – 800mm for some. Fun times 🙂
I’d like to see an xbmt on the mash acidity alone. I know you have done a few on water chemistry, but for those of us without a reliable method of measuring mash pH, it would be interesting to see how noticeable a fairly wide swing in mash acidity would be.
haha, bam! Thanks!